Effect of Cocoa Bean (Theobroma cacao) Powder on the Physicochemical, Antioxidant and Acceptability Properties of Bread Produced from Blends of Selected Cereals Flour - Abstract
Wheat bread contains most of the important and essential nutrients but deficient in antioxidant rich polyphenol compounds. Cocoa was used as functional ingredient to be incorporated in bread as it contains substantial amount of phenolic compound. This study was designed to establish the potential of cocoa flour addition on wheat-cereal bread in terms of its nutritional compositions, physical, antioxidant and sensory characteristics. The fat and protein contents of the bread samples in this study ranged between 9.45-10.83 % and 11.25-13.87 % while the fiber and ash were 2.66-3.86 % and 1.13-2.89 % respectively. The loaf weight and volume ranged between 112.98-312.55 g and 400.00-470.00 cm3. The result also showed a significant increase in the DPPH free radical scavenging activities of the samples with increase in the cocoa flour with the value ranged between 55.00-75.00 %. The total phenolic and flavonoids ranged between 4.59-6.98 Mg/g GAE and 6.77-9.91 Mg/g QE. The developed bread samples were rated higher than the control sample as regards the organoleptic properties. The study revealed that W60M20C20 (60 % wheat, 20 % maize, 20 % cocoa flour) proved to have higher nutritional composition, free radical scavenging activities potential and total phenolic compounds. Therefore, W60M20C20 bread could serve as functional bread and can be used in nutritional intervention for management and prevention of hyperglycemia.